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direction. Do I really need ten different textures to ensure a<br />
tasty experience and digestibility? <strong>No</strong>, I like to focus on the<br />
essential – the product and the quality. Even if something is<br />
a feast for the eyes: if the taste isn’t right the entire dish is<br />
ruined. Thorsten Probost’s herb cuisine personally inspired<br />
me even though as chef de cuisine at Griggeler Stuba I did<br />
change a few nuances just to do my own style justice.<br />
I think that’s necessary, just to make sure the whole thing<br />
has a personal touch. After all, as time goes by you do want<br />
to be associated with Griggeler<br />
Stuba.<br />
Kulinarik & Genuss<br />
L.L. A rarity among restaurants<br />
Griggeler Stuba does not have a<br />
menu to peruse before the meal.<br />
Instead, there is a surprise menu<br />
every day. How did you come up<br />
with this idea and how does one<br />
even surprise guests nowadays?<br />
M.S. We actually had to deviate<br />
a bit from the “carte blanche”<br />
surprise menu because today’s<br />
guests expect to have certain<br />
facts, because of allergies, for<br />
instance. So now we still don’t<br />
have a proper menu, but the<br />
basics are on there. We serve a<br />
lot of fish and vegetables.<br />
And if a guest is allergic to a<br />
certain ingredient a daily changing<br />
surprise menu is not ideal.<br />
Which is why we decided on a<br />
small menu with a small but<br />
exquisite selection of dishes –<br />
though it’s still not à-la-carte<br />
but rather a menu. We also make<br />
a point of asking our guests if<br />
there are intolerances to be able<br />
to suggest dishes or options that<br />
might not be on the menu.<br />
WORDRAP<br />
My favourite food is …<br />
M.S. / whatever is made well, with tasty<br />
products and love.<br />
I think fast food is ...<br />
M.S. / great – if it’s made well.<br />
This specialty from my kitchen is a must-try …<br />
M.S. / our combination of Danube salmon<br />
and guinea fowl liver.<br />
This is where I find inspiration for new,<br />
tasty compositions …<br />
M.S. / during reflection or with the producers.<br />
A good menu needs a minimum of … courses.<br />
M.S. / Tricky. A three-course menu can be great.<br />
This spot is typical <strong>Lech</strong> …<br />
M.S. / the Klösterle.<br />
When I’m not cooking …<br />
M.S. / I’m travelling or having a glass of wine<br />
with friends. I love going home to Wachau.<br />
What typical me is …<br />
M.S. / my character. I like to take time for my<br />
friends in my private life, at work I can be<br />
stubborn, but I am always open and happy to help.<br />
My favourite dish to cook …<br />
M.S. / fish. But with great ingredients: a lot.
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